Tag Archives: freezer

Chicken, Couscous & Bacon Meatloaf

Adapted from a Donna Hay Recipe

It has been awhile, I must say. What has happen since then and now, well Rafaela is growing up fast. She is 21 months old. I’m looking forward to when I can say she is 2 years and then we just go up by halves right? Imagined if we referred to our ages in months, I would be 380 months old! We definitely are in full swing of the infamous ‘Terrible Twos’ she loves to throw the most outrageous tantrums and the attitude is phenomenal. She has the ‘Terrorist’ as her nickname. However on the flip side she is so incredibly smart and funny. Her personality is shining through these days, even if it can be more challenging. She loves to repeat what we say and do, so eating now is getting to be a tad less of challenge as she wants to eat more and more by herself… Now from what I gather about most kids, green needs to be unseen so hiding vegetables has become my new pass time. Hence the Meatloaf! It’s a great way to use mincemeat and also hide vegetables. I’ve adapted this recipe from Donna Hay. She had these so nicely wrapped individually… Sorry I couldn’t quite pull that one off with the little one. So I’ve gone all traditional and used a loaf pan and a stack of additional vegies. The couscous gives the loaf a really nice texture and actually holds the loaf together quite well. The bacon naturally adds a nice smoky flavour and keeps the whole dish moist. To freeze, merely slice and place between non-stick baking papers in a freezer proof container.

Chicken, couscous and bacon meatloaf

Ingredients

1 tablespoon of Olive Oil

1 large brown onion, finely chopped

3 garlic cloves, crushed

1 carrot grated

1 zucchini grated

6-8 bacon rashers, rind removed

1 cup cooked couscous

1/3 cup oregano leaves, chopped

2 tablespoons finely grated lemon rind

1 tablespoon Dijon mustard

2 eggs

500g chicken mince

2 rashers of bacon, extra, chopped.

Sea salt and cracked black pepper

Method

Preheat oven to 180 degrees (350 F). Heat the oil in a non-stick frying pan over medium heat. Add the onion and garlic and cook for 5-7 minutes or until softened. Allow to cool completely.

Line a loaf tin with the rashers of bacon, slightly overlapping. Place on a baking tray and set aside. Place the couscous in a bowl with the onion mixture, oregano, lemon rind, mustard, eggs, mince, extra bacon, Salt & pepper and mix to combine. Place mixture into the loaf tin, packing it in tight and then fold over the bacon.

Bake for 25-30 minutes or until cooked through. Increase temperature to 220 degrees (440 F). Set aside for 5 minutes before inverting onto the baking tray, lined with non-stick baking paper. Bake for a further 5-10 minutes or until golden.

Serve with tomato chutney or sauce if desired. Makes 6-8 slices.

Top left: Packing in the filling. Bottom left: Snug as a bug in bacon rug, Right: Rafaela chowing down.

Top left: Packing in the filling. Bottom left: Snug as a bug in bacon rug, Right: Rafaela chowing down.

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Pumpkin, Zucchini & Fetta Mini Quiches

What glorious weather we’ve been having lately. Rafaela is taking full advantage of it too. She is much more nimble on her feet and one of her favourite words is ‘Outside’. The great thing is that she knows she has to have her shoes and hat on before she can go out there which is a great little habit! When the weather is great we try and spend as much time outside getting some much needed vitamin D. So we have been considering what makes a good ‘movable feast’. We had a somewhat impromptu picnic today with the family and we made crispy tofu rice paper rolls. Really straightforward… but not quite bubbachoo friendly right now, but great for your bigger kids!

Another great ‘movable feast’ item is the mini quiche. It’s also a great way to use up leftovers and hide vegetables, which is my new task. Therefore this recipe is totally interchangeable with a number of tasty combinations. Think ham & cheese, mushroom, spinach & fetta, corn etc.

Rafaela seems to have regained her true ‘Hunter’ appetite. She is currently well (aside from a weird rash). No congestion and no teething. Outside of just eating pasta she hasn’t been very adventurous, though she is starting to show a need for independence and eating by herself. She has the coordination down pat, just can’t work out how to get the food on the fork or spoon, I’m sure we will have some kind of stabbing cutlery injury any day now.

Enjoy!

Ingredients (Makes 12+)

1 Zucchini grated

½ Butternut Pumpkin, peeled & cubed.

½ cup of Cheese (Try Grated Gruyere, Cheddar or Fetta)

3 – 4 Eggs

½ cup Milk or Pouring Cream

Fresh or dried Chives, finely chopped.

1-2 sheets of Puff Pastry

12 hole cupcake tray

Salt & Pepper for seasoning

Method:

Pre-heat oven to 180 degrees, toss the cubed pumpkin with a little splash of olive oil and salt & pepper.  Spread the pumpkin on to a tray lined with non-stick baking paper and roast in the oven for 20-25min until cooked, remove from the oven and cool. Prepare the cupcake tray with a light brushing of olive oil. Defrost the puff pastry and cut out enough rounds to line the holes of the tray. They do not need to line the entire cup. If you want to be a bit more health conscious or frugal with the pastry then you need just enough to make a little cup.

Place the zucchini in a small fry pan and cook gently for 2 minutes, remove from the heat and cool. Prepare egg mixture by whisking eggs and milk together. Then lightly season with salt & pepper.  I like to do this in a jug so you can easily pour the mixture into the individual cups

Fill up the pastry cups with pumpkin (2-3 cubes per cup), zucchini, cheese and chives. At this stage you can add any additional ingredients (Little ham or bacon is nice) evenly fill each cup with enough egg mixture to cover the pastry or to just the lip of the pastry.

Place the trap into a 180 degree preheated oven and cook for 25-30min until the pastry is golden and puffed and the filling is firm.

To freeze, make sure that they are completely cooled first. To reheat, wrap them in foil and place back into the oven. Adjust timing based on thawed or frozen.

A Moveable Feast - Pumpkin, Zucchini & Fetta  Mini Quiches

A Moveable Feast – Pumpkin, Zucchini & Fetta Mini Quiches

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Turkey Meatballs… Gobble Gobble

Turkey mince is so affordable; I remembered how I raved about it over the festive season when Turkey was on my mind. It’s the ‘other less fatty white meat’ I also have the quote Seinfeld when I think Turkey… ‘It makes you sleepy’ great for kid’s right! It is the amino acid tryptophan that research suggests in large amounts can make you sleepy. It also produces serotonin that helps strengthen the immune system.  Regardless, it was half the price of Chicken mince and we haven’t had that much luck with chicken lately.

I found a great recipe from a kitchen queen – Nigella, which I adapted purely because I never have celery in the fridge, I always have carrots! Much like patties, burgers rissoles; meatballs can be a combination of anything with a few binders. The trick is to not over work the mixture as it can make them too dense.

You can serve these meatballs with pasta, mash potato, polenta, couscous, steamed vegies or salad. You can even serve them as finger foods for your next dinner party, because we all have time for that!

Sauce

1 onion, peeled

2 x Garlic Cloves

1 celery rib or carrot

1 teaspoon of dried Thyme

2 x 400g of canned tomatoes or passata

Water (fill up two of the tomato cans)

1 teaspoon of sugar

Sea Salt & Cracked Pepper

Meatballs

400g of Turkey Mince

1 x Egg

3 x Tablespoons of breadcrumbs

3 x Tablespoons of grated parmesan cheese

1 teaspoon of Worcestershire sauce

½ teaspoon of dried thyme

Salt to taste.

Method

Puree the onion, celery and carrot in a food processor. Reserve ¼ of the puree in a bowl for the meatballs.

Heat oil in a large skillet over medium heat. Reduce the heat to low and add vegetable puree and thyme, and cook for about 5 -10min.

Add tomatoes, water, sugar, salt & pepper. Bring to a gentle boil then reduce to a simmer and let cook while prepping the meatballs.

Add all meatball ingredients to reserved vegetable puree. Mix gently to combine; avoid over mixing to prevent the meatballs from being leaden and heavy.

Form mixture into about 50 meatballs, about the size of a heaped teaspoon. Once all the meatballs are formed, add them to the simmering sauce (Pushing them down to have a light covering of sauce) Continue to simmer 30 minutes, or until the meatballs are cooked through.

Enjoy! Rafaela does…

Turkey Meatballs in Tomato Sauce.

Turkey Meatballs in Tomato Sauce.

Rafaela eating her meatballs. Gobble Gobble.

Rafaela eating her meatballs. Gobble Gobble.

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Cheesy Polenta Slice

I must say juggling motherhood and working has taken its toll. Not to mention the sickness rotating through the household at the moment. Rafaela is the little outbreak monkey; bringing home all these random diseases and the constant runny nose. ‘Hand, foot and mouth disease’ what the hell? Sounds worse than it is…I would pride myself on being quite healthy, I have avoided countless bouts of the infamous man flu. However the combination of being exhausted and never fully recovering from one sickness to another is definitely making life that little bit more dramatic.

We’ve had some big changes of late. I went away for work for 5 days and Andrew played Mr Mum and Dad, he’s now decided number 2 addition to the family is on hold indefinitely. Ha!

Rafaela has sprouted a tonne of teeth, along with being sick, this has led to a fair few sleepless nights, vaporisers and a heap of Panadol. It has also been very challenging to get her to eat anything than puree and spaghetti. Nothing orange or green gets past her so we’ve had to get pretty creative these days. It has been a huge learning curve for us. Every meal these days seems to start with the refusal to sit in her high chair (this resembles planking) Then watching her (like a hawk) to take the first bite to then try for the second and it’s a blatant refusal.  We are then cleaning up countless bowls of food thrown across the room, arguing over the options in the freezer, to then release her from her chair and the screams that can only be described as her being tortured, to then have her just want to eat something from a packet. It is not uncommon for the whole family to be in tears by the end of this… and that was just breakfast.

Now, the little devil is walking! It has been a process as many mums and dads will know; starting with the shuffle across the furniture, then the two hand hold, then the one hand. We went from big steps to little more controlled steps and then we had the downward dog moves that took her from sitting to standing on her own. All amazing feats, and then last night in the corner of my eye I see her get into her tripod position, stand and then take off! She was practically running and on a mission to nowhere. She was just so excited to be moving. It was hilarious and charming all at once. So with all these changes, I am feeling the need to be as simplistic as possible. This leads me to the below recipe for Cheesy Polenta Slice. It is extremely easy to make, it just needs at least 25 minutes of your attention.

Ingrediants

1 cup of polenta
1 litre of water
3/4 cup of parmesan cheese
3/4 cup of a cheddar, tasty or mozzarella cheese
3 good pinches of dried oregano
Cracked pepper
Butter

Method

Bring the water to boil and slowly while whisking add the polenta. Reduce the heat and Continue to whisk the polenta for 10-15min so you don’t get any lumps. Remove from the heat and allow it to sit for 5 minutes. While it may look cooked it’s important to cook the polenta for close to 25min otherwise it will be heavy and grainy.

Add the cheese, oregano and pepper stir to combine.

Line a small rectangle baking tray (The silicon trays work a treat), smooth out the polenta into the tray and allow to set in the fridge for 30 minutes.

When ready slice up into fingers or use a cookie cutter to make fun shapes out of the polenta. Melt a dollop of butter in a non-stick pan and fry up the slices until golden brown.

Serve up with pasta sauces, fresh tomato salsa, or with roast veggies. You can also add cooked veggies to this dish before setting in the fridge, consider; pumpkin, carrot or zucchini

You can also freeze the polenta. I find it easier to package the individual portions in foil and then defrost in the fridge or microwave before crisping them up in some butter.

Cheesy Polenta cut using a cupcake cookie cutter

Cheesy Polenta cut using a cupcake cookie cutter

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We continue the series of all things “round” with this burger recipe. It is a combination of a couple of different recipes and I have also adapted it to include quinoa and some extra vegetables. Of course, the thing with burgers/patties/rissoles/cakes is you can really just add anything to the mix and you can somewhat hide ingredients that you little one is quite picky about.

It is pretty normal, or so I have read, for kids to be fussy with their food. Where one day they may have liked eating something and now they sit in protest if it even comes near the plate. Rafaela has so far done this with carrots. It was her favourite as we started on solids, then she wouldn’t have a bar of them and now she can’t get enough of carrot sticks. Also, I have always been pretty adamant about including something green into her meals, zucchini and spinach have been standard but broccoli has always needed to be mixed up in the dish. So beating the Broccoli ban has become a more difficult feat. Even cheese, such an easy snack and a great source of calcium, will only go down the hatch if it’s melted or mixed into her meals.

So, like I said, making a burger is a great way to disguise any undesirable foods and this is for all ages!  Two birds with one stone in this house. With these lamb burgers, I am able get Raff eating more vegies and my husband, Andrew, eating quinoa.

Again, these burgers are very freezer friendly and great for the whole family. They can be served with all your favourite trimmings in a bun or on their own with mash or salad on the side.

Ingredients (Makes 12 – 14 larger burgers and 10 + mini burgers)

500g lamb mince

1 cup quinoa, cooked (prep notes below)

1 egg

1 small Spanish onion (or ½ large), finely chopped.

1 medium zucchini, grated

1 small carrot, grated

1 garlic clove, minced

1 tablespoon of tomato paste

80g of fetta, crumbed.

2 tsp. cumin, ground

Fresh or dried oregano (roughly a teaspoon)

Pinch of pepper

Method

Place dry quinoa into a large fine mesh strainer and rinse with cold water.

Place rinsed quinoa into a small saucepan and cover with 2 cups cold water.

Bring the quinoa to a boil and turn down to a low simmer. Cook for 15 to 20 minutes.

Remove from heat, fluff with a fork and cool before mixing into lamb.

You can either finely chop or grate the vegetables or place them into a food processor for whiz.

In a large bowl combine lamb, quinoa, egg, onion garlic, vegetables and spices. Mix thoroughly until the mixture comes together and is smooth.

Prepare the lamb burgers by forming them into small balls, usually the width and of your child’s palm. Flatten down into a patty and place on baking paper.

Place a large non-stick sauté pan over high heat for 1 minute. Add the patties into the hot pan and brown on each side. Cover and cook on low heat for 10-12 minutes.

To plate the dish place the lamb burger with some fresh salad or fresh tomato puree. Top with a dollop of natural yogurt mixed with fresh mint or with some sweet potato mash.

 

Lamb Burgers

Lamb Quinoa Burgers

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Baby Lentil Falafels & Garlic Yoghurt Sauce

Here is a simple recipe from Donna Hay’s latest cook book ‘Fresh & Light’. I have been looking for simple, healthy recipes that are freezer friendly and it has so many easy recipes that use fresh ingredients.

Patties, burgers, cakes, rissoles, meatballs… however you want to define food rolled up and then pan fried or baked is fine by me. All I can say is, these little round morsels of food are making a huge comeback in our household these days. It is the ultimate odds and ends recipe, using up odd vegetables and the staple mincemeat or that odd can of chickpeas from the pantry. So this is the start of the Palm series. I say palm as I make them all the size of Rafaela’s palm (the recommended portion size) for her and everyone really. So watch this space, over the coming weeks I will be focusing on all things…. Round!

Lentils are a great addition to your little bubba choo’s diet; High in protein, so great for Vegetarians. They also tend to take on the flavours that they are cooked with, Making them very versatile. You might want to start with Red lentils, they are slightly lower in fibre so they don’t produce as much gas as brown and green ones. They also cook to mushier consistency. Some suggestions for Lentil include; cook them in a homemade broth, mash them with vegetables, Use them as a thickener or throw them into a soup or casserole. They would require 20min of cooking. Always thoroughly rinse lentils as they are prone to debris.  This recipe calls for a can of brown lentils. These are readily available as all supermarkets. You can also get organic varieties, which I have used below.

These little Falafels are very tasty and are not deep fried. Like most falafels, they are best served with a sauce. So I’ve included the one from the original recipe. Rafaela gobbled these down, while smearing the yoghurt sauce all over her face. They freeze really well and are a great meal or snack option. These are perfect for the whole family. I found them a great finger food for parties.

Lentil Falafels (makes 12)

1 x 400g can brown organic lentils, drained and rinsed.

1 cup (70g) fresh breadcrumbs

100g Ricotta

1 egg

1 teaspoon ground cumin

½ coriander leaves

1 teaspoon of finely grated lemon rind

Sea salt and black pepper

Sunflower oil or macadamia nut oil for brushing

Garlic Yoghurt Sauce

1 cup thick plain yoghurt

2 garlic cloves crushed

2 tablespoons of Tahini paste

2 table spoons of lemon juice

2 table spoons of chopped chives

Method:

Preheat the oven to 220 degrees (450F). To make the garlic yoghurt sauce, combine the yoghurt, garlic, tahini, lemon juice and chives. Set aside.

Place the lentils, breadcrumbs ricotta, egg, cumin, coriander, lemon, salt and pepper in a food processor and pulse until the mixture is just combined. Shape 2 tablespoonful’s of the mixture into small patties and place on a baking tray lined with non-stick paper.  Brush the patties lightly with oil and bake for 10 minutes each side or until crisp.

Serve with Garlic Sauce. For infants try serving with couscous and vegetables. For older kids & adults, try serving with salad and pita bread.Image

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Dad’s Spag Bol (aka Spaghetti Bolognese)

It’s back to school week. While the traffic gets worse, the trains fill up with kids and the feeling of summer holidays fade, I have to return to work. This wouldn’t normally bother me, well it hasn’t in the last year that I’ve been on maternity leave but now my real juggling act begins. So far it has been pretty stable transition, easing into work while Rafaela has been slowing engaging in day care activities and it seems like she is adapting well. It is really hard to leave her after spending so much time together. However I can already see her growing and learning so much. She still crawls commando style and is absolutely filthy when she gets home but she is almost up on to her feet and can say “bye” and “up”.

I am still in two minds about heading back to work. I am happy to be back and stimulated again, however I miss being at home and moving at our own pace. I really enjoyed having time cook and consider meals. Now that’s reserved for the weekends. Before Rafaela (circa 2011), my husband Andrew, would cook up Spag Bol as it’s his favourite meal. Everyone has their version, Spaghetti Bolognese is the quintessential family staple meal… right. This one is Dad’s and Rafaela absolutely loves it. It will be high on the weekday rotation in this house!

Ingredients (Makes – A fair bit)

1 teaspoon olive oil

1 small onion

1 glove of garlic

1 organic carrot, grated

1 organic zucchini

¼ red capsicum

1 cup organic beef or vegetable stock

250g of organic mince (beef or pork/veal) – I’ve use the Aldi Brand of Organic Beef.

1 x 400g can of organic diced tomatoes

1 small dried bay leaf

Pinch of dried herbs; oregano & thyme

Pinch of pepper

Method

Heat the oil in a saucepan (large enough to hold 5 cups of liquid). Using a food processor finely chop the onion and garlic together. Transfer to the saucepan and cook until soft. In the mean-time add the zucchini and capsicum to the food processor and chop finely. Add grated carrot to the pan and combine well. Cook for 2 minutes and then add the mince. Use a wooden spoon to break up the mince. Once the meat is no longer pink, add the dried herbs & pepper and stir. Then add the zucchini and capsicum, stock, tomatoes, stir to combine. Bring to boil and then simmer for minimum 20min to 1 hour or until the liquid has reduced.

Serve with Organic Spaghetti, Wholemeal Spaghetti or rice or couscous, anything you want. Rafaela likes to slurp up the noodles. She is so fascinated by the action. We just cut the noodles into manageable sizes. This meal is also extremely freezer friendly and obviously enjoyed by mum & dad too.

 

Image

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Green & Gold Pesto Pasta

I am going through a reminiscing phase at the moment. It has a lot to do with Rafaela turning one, growing up and going into day care. I was looking at photos of Rafaela on Australia day sleeping in her pram, all 9 days old and she is the tiniest little bubba choo. One year on she can enjoy the day much more. A splash in the pool and some BBQ, She might just have her first taste of Lamb! We get to have a little dress up in Green & Gold on Friday at day care too. I cannot wait to dress her up in costumes. My husband and I are pretty good at them if I do say so myself! But I think we will just stick to colour blocking on Friday, ease into it.

A great little dish, light lunch or side is this Green & Gold pesto pasta, inspired by Australia day. It’s really just pesto pasta with peas and corn, very tasty and I serve it with wholemeal spiral pasta. It makes it a great finger food for Raff to get all messy with. Yep I have had to let go of my cleaning anxiety and just let her go for it.  I actually feel really good when I see her eating all her food even if her hair is now green and I’m washing pesto out of her ears.

Homemade pesto is great to have on hand in the freezer; I enjoy pesto pasta more than pasta and sauce most of the time. It’s a great way to use up leftover herbs before they go off. Freeze them in portion sizes; it will make it easier to whip up quick meals. This is also great summer pasta for adults too, hot or cold. Add Rocket, red onion, bacon or prawns, dried chilli, salt and voilà!

Ingredients

Makes 4 Serves

1 tablespoon of LSA meal

1 clove garlic, finely minced

1 cup fresh basil leaves

1/3 cup of extra virgin olive oil

1/4 cup finely grated parmesan

Splash of lemon juice

freshly ground black pepper

1 cup cooked peas & corn (I use the frozen variety)

2 cups cooked wholegrain pasta or brown rice.

Method

1. Pulse the garlic, basil and olive oil in a blender or food processor until minced.
2. Add the lemon juice and pepper and pulse again.
3. Remove to a bowl and stir in the parmesan cheese.
4. Mix as much of the pesto as you like with the peas and pasta and freeze the rest.

Pesto Pasta and Rafaela enjoying spiral pasta

Pesto Pasta and Rafaela enjoying spiral pasta, getting messy!

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Summertime Frozen Yoghurt Pops

Here is a delicious little treat for you and bub, just in time for the scorcher about to hit tomorrow here in Sydney – 42 degrees and baking! Also if you’re on a bit of post festive season, pre Australia Day detox like me then this is the kind of treat your after.

This is a great substitute for craving ice-cream after dinner, which is my current downfall. We are trying to eat together as a family. I’m hoping Rafaela clues onto using her own spoon by watching us. So far we just have her wanting our and refusing to eat out of her bowl unless it comes from either mine or her dads. Eating together means eating super early for me, like at 6:30 pm. In my former life I was likely to be at work or on the train at that time. The task for us in the coming weeks as I plan on heading back to work is to maintain our dinner time, therefore the freezer will be my new best friend!

The below recipe is for Blueberry & Banana flavour. You can substitute or make many different combinations. Think about Raspberries, Mango, Strawberries and Banana. Once your bub is old enough you can use Honey. However this recipe uses Agave Syrup, easily available at Coles or Woolworths. We also use Organic full fat Yoghurt. Babies need full fat products until the age of two.  I use Macro Foods Organic Greek  Yoghurt or Jalna Bio Dynamic Organic Whole Milk Yoghurt. These are both staples in the fridge. For adults, try reduced fat vanilla yoghurt.

You don’t need to make them into Popsicle’s.  I  did picked up some cute moulds from Ikea for $2.99 last week. I’ve also made some smaller baby friendly portions in Ice cube trays. You can easily put this into a freezer friendly tub and scoop it out like normal frozen yoghurt.

Stay Cool!

Frozen Yoghurt Popsicles (makes about 1 litre)Frozen Yoghurt Pop

Ingredients:

1 Cup (280g) of organic plain yoghurt (see above)

½ cup (125ml) Soy Milk or Full Fat Milk

1 Banana

1 Cup (150g) fresh or frozen blueberries

¼ cup (60ml) of Agave Syrup or Maple Syrup

Method:

Place all the ingredients in a blender, blend until smooth. Pour into your moulds and freeze for 4-6 hours.

To remove the Popsicle from the case, run under warm water or place in a cup of warm water.

There is plenty to fill up 6 Popsicle moulds and a decent amount of ice cubes.

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Homemade Finger Licking Nuggets

Happy Holidays! Had I mentioned I love Turkey, did you almost devour  a whole bird like I did? Raffy too had her fill of Turkey, amongst other things. I can say we will definitely need a bigger house after the loot she made off with. We managed to sustain her enthusiasm for ripping paper and eating it over three days of events and also managed to manoeuvre her from porter cot to car seat without too much drama. I did feel bad that she was missing out on the amazing feast of seafood and cold meats and of course the desserts. In between her meals of paper, she loved to munch down on her Turkey nuggets. I cut them into strips so she could eat them with her hands. The leftovers would be stirred through some sweet potato mash.

I found this recipe on the Wholesome Baby food site. I’ve adjusted it slightly for Australian kitchens and produce. They are extremely simple, not at all dry, freeze extremely well and make a great finger food.  They are Suitable for babies aged 9 months and older, you can mash the nuggets apart into bits and pieces that can be easily chewed and picked up. You can also chop or lightly puree if needed. You can also substitute the Turkey for chicken mince which is relatively easy to find in the supermarket. Woolworths has a great organic range.

Homemade Finger Licking Nuggets (makes 25-30)Turkey Nuggets

Ingredients:

500g Turkey or Chicken Mince

1/2 cup wholegrain raw oats

1/2 cup wholegrain breadcrumbs

1 egg (you can substitute the egg for 1 tablespoon of natural apple sauce or water)

1 tablespoon minced garlic

Spice mix (1/4 teaspoon each or shake) – sage, thyme, pepper

 

Method:

Preheat oven to 180 degrees and line a baking tray with baking paper.

Add all the ingredients into a food processor and pulse until nicely combined

With moist hands, shape mixture into nuggets or logs or anything you please.

Bake for 15-20 minutes until golden and done.

Store in an air tight container and freeze.

 

 

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